2020 has been quite a year for cooking, and personally I have been focused on preparing lots of easy to make homestyle meals. A few days before Thanksgiving, I participated in a “Grana Padano” PDO master class and learned so much about this timeless Italian treasure. Grana Padano was created by Benedictine monks around the year of 1135, and their creative efforts transformed milk into a fine cheese rarity. Due to its “granular” consistency it was only logical to name this delicious cheese “Grana”. Included with the master class came a Grana Padano PDO cheese sample and their recipe booklet with this recipe for a warm potato salad. Honestly, I was trying to stay away from making messy mashed potatoes this holiday season, and figured I would try their recipe for Roasted Potato Salad & Kalamata olives. (feature photo image) This dish is marvelously delicious and very easy to make. Yes, I am making this recipe again for one of my Christmas dinner side-dishes, and this totally beats the traditional holiday options for mashed, Au Gratin or scalloped potatoes.
This recipe yields approximately 4 nice servings. You will need:
- 2 lbs. potatoes (red preferable, but I used golden)
- Olive Oil extra virgin
- Salt and pepper to taste
- 1/2 cup Kalamata olives cut in half
- 1/2 cup diced green onions “scallions”
- 2 tablespoons fresh chopped Parsley (more is better)
- 2 cloves garlic finely minced
- 1/2 teaspoon dry oregano
- 3 ounces Grana Padano cheese (PDO product*)
*Note: The PDO logo must appear on the packaging of the Grana Padano cheese. PDO means “Protected Designation of Origin” certification given by the EU.
First preheat your oven to 375 degrees Fahrenheit. Cut potatoes round in thick slices and arrange on baking sheet. Drizzle olive oil over potatoes and season with salt and pepper. You may want to use your hands to massage olive oil on to the potato slices to ensure full coverage. Spread out slices in a single layer on the baking sheet. Roast potatoes turning twice until browned and tender. Approximately 30 to 40 minutes.
In a large salad bowl add olives, green onion, parsley, garlic, and oregano tossing together.
When the potatoes look ready take them out of oven, and cool for just a little bit… or until they are warm/hot. While potatoes are warm/hot add them to your salad bowl drizzling a bit more of olive oil and tossing gently. With a cheese shaver or potato peeler, shave long strips of Grana Padano, and serve immediately.
More Grana Padano recipes coming!